The corn and black bean dip that goes by a few hundred different names… Texas Caviar, Cowboy Caviar, Corn & Black Bean Salsa, and the list goes on. Whatever you call it, it’s fit for a fiesta! And with Cinco de Mayo right around the corner, I figured I’d share two different versions I’ve made during quarantine.
This recipe above is what I’ll be making live on Instagram this Tuesday for Cinco de Mayo!
5/5 at 5pm (central)
Hope to see you there! I’ll also be making one of my go-to margarita recipes that’s low on sugar.
And this is another version that I’ve made with feta! This one was also good, but I prefer the first one, and will be making it on the Live since it’s a little more festive for Cinco de Mayo.
I tried a version a few weeks ago without any cheese in it, and I’m telling you — the cheese adds A LOT. Don’t skip it unless you have to! Especially after it’s sat in the refrigerator for a while. Trust.